Rajasthan

Aam ki launji

Name: Aam ki launji
Total time: 30 min
Yield: 8 servings
Cuisine: Rajasthani and Uttar Pradesh
Ingredients: 2 medium peeled and cubed raw mango (green mango); 2/3 cup jaggery; 2/3 cup water; 1 tbsp cooking oil (vegetable oil); 1 1/2 tsp fennel seeds; 1/2 tsp nigella seeds; a pinch fenugreek seeds; 1/2 tsp cumin seeds; 1 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1/2 tsp salt

Raw mango simmered with jaggery, fennel and nigella until sweet, sour and sticky. Summer chutney gold.

30 minTime

1 gProtein each

mediumSpice

Kairi in summer2 chapters · 1 min read

Make it your way

Grandma's wayRaw mango, jaggery, fennel and nigella.

The original

102kcalsame

1 gproteinsame

1 gfibresame

30minutessame

Classic aam ki launji.

Per serving, worked out from the ingredient table.

Ingredients

Raw mango (green mango)2 medium, peeled and cubed

Jaggery⅔ cup

Water⅔ cup

Cooking oil (vegetable oil)1 tbsp

Fennel seeds1½ tsp

Nigella seeds½ tsp

Fenugreek seedsa pinch

Cumin seeds½ tsp

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Salt½ tsp

Method

4 steps

1Heat oil and add fennel, nigella, fenugreek and cumin.
2Add mango, turmeric, chilli and salt and toss for a minute, then add water and cook covered until soft.
3Add jaggery and simmer until thick and glossy.
4Cool and store in the fridge for up to 2 weeks.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rajasthan

Aam ki launji

Raw mango simmered with jaggery, fennel and nigella until sweet, sour and sticky. Summer chutney gold.

30 minTime

1 gProtein each

mediumSpice

Kairi in summer2 chapters · 1 min read

Make it your way

Grandma's wayRaw mango, jaggery, fennel and nigella.

The original

102kcalsame

1 gproteinsame

1 gfibresame

30minutessame

Classic aam ki launji.

Per serving, worked out from the ingredient table.

Ingredients

Raw mango (green mango)2 medium, peeled and cubed

Jaggery⅔ cup

Water⅔ cup

Cooking oil (vegetable oil)1 tbsp

Fennel seeds1½ tsp

Nigella seeds½ tsp

Fenugreek seedsa pinch

Cumin seeds½ tsp

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Salt½ tsp

Method

4 steps

1Heat oil and add fennel, nigella, fenugreek and cumin.
2Add mango, turmeric, chilli and salt and toss for a minute, then add water and cook covered until soft.
3Add jaggery and simmer until thick and glossy.
4Cool and store in the fridge for up to 2 weeks.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Aam ki launji

Make it your way

Ingredients

Method

Aam ki launji

Make it your way

Ingredients

Method

Make it a meal